By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Crab tagliatelle with tomato is the Italian coastal pasta classic. Fresh egg tagliatelle, light tomato sauce with garlic and chilli, fresh white crab folded in at the end.
Key Takeaways
- Use cherry tomatoes for sweet brightness
- Fresh egg tagliatelle
- Add crab at end (don't cook)
- 100g crab per portion
- No cheese with seafood
The Ingredients
Serves 2
- 200g fresh egg tagliatelle
- 200g fresh white crab meat
- 250g cherry tomatoes
- 4 tbsp olive oil
- 3 garlic cloves, sliced
- 1 fresh red chilli, finely chopped
- 1 tbsp finely chopped flat-leaf parsley
- Sea salt and black pepper
The Method
1. Boil tagliatelle in salted water 2 min.
2. Heat olive oil in wide pan. Add garlic and chilli. Cook 30 sec.
3. Add halved cherry tomatoes. Cook 4 min until softened, breaking some down.
4. Drain pasta, tip into pan with 4 tbsp pasta water. Toss.
5. Off heat, fold in crab and parsley gently.
6. Plate. Crack pepper. Serve immediately.
Tips
Cherry tomatoes for sweetness.
Crab at end.
No cheese.
Eat fast.
Variations and Pairings
With caviar: Add a spoon of Royal Oscietra on top.
With white wine: Add 50ml dry white wine to tomatoes.
Wine pairing: A flinty Vermentino.
For more crab pasta, see our crab linguine and crab ravioli recipes.
Frequently Asked Questions
Tagliatelle or linguine?
Both work. Tagliatelle holds more sauce.
Brown or white crab?
White only for this format.
How much crab?
100g per portion.
Crab tagliatelle on a Tuesday evening is one of those midweek dinners that turns the day around. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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